7 oz. pkg. baby shell pasta
1/2 lb. American cheese, diced (2 c.)
3 hard-cooked eggs, chopped
1 c. celery, thinly sliced
1/2 c. green pepper, diced
1/4 c. sweet pickles, chopped
2 tbsp. pimiento, chopped
1 tbsp. onion, finely chopped
3/4 c. salad dressing
1/4 c. sweet pickle juice

Cook baby shells as directed; drain and rinse in cold water. Combine with cheese, eggs and vegetables. Blend salad dressing and pickle juice; toss with shells and vegetable mixture.

Makes 8 servings.